PRIMARY RESPONSIBILITIES:

Prepare items required for work station according to Executive Chef and or instructions from

Sous chef.  Prepare products assigned to their work station during service.

DUTIES:

• Set up and breakdown of assigned station, including preparation of meats, seafood, vegetables, garnishes and other items required for line or special purposes for menus under the direction of the Chef on Duty.
• Prepare all food for shift, establishing portion control and presentation standards.
• Assist with preparation of other food products on serving line as needed.
• Return unused food products to proper storage areas.
• Cover, date and rotate items in walk in cooler. Utilizing FIFO
• Ensure that work station and equipment are clean and sanitary.
• Maintain highest sanitary standards in all areas.
• Adhere to state and local health safety regulations.
• Maintain security and safety in all work areas.
• Maintain neat professional appearance and observe personal cleanliness rules at all times.

This Job

Description includes but is not limited to the duties and responsibilities

noted above.